This wonderful one-pot meal is a perfect example of how my Asian food experiments evolve throughout months or years: first, they typically become spicier, more garlicky (if it…
When I ordered The Essential Andhra Cookbook: with Hyderabadi and Telengana Specialities by Bilkees I. Latif I didn’t know much about this part of India (I even had…
The first weeks of this year look like one incessant Indian cooking session: I have made several batches of the fantastic chilli pickles (from the previous post), I have…
I you didn’t expect to see a pickling post in January, believe me, I’m as surprised as you are, but sometimes cravings make one forget about the seasonality…
I love pork ribs, but they have always been a rare treat, due to their fat content. I usually manage to avoid them in the…
I was going to write about a completely different dish, but this salad turned out so fantastic, I had to tell you about it while ripe delicious tomatoes…
In many countries imported fresh chilli is available all year round, but the most delicious aromatic local ripe chilli – the best for preserves –…
Written with passion and respectful approach for recipes’ origins, Rick Stein’s India is a rare jewel of a book I highly recommend to all the fans…
Received in the morning, extensively bookmarked in the evening and put into practice – with a successful result – the following day: this is my…
Sweet and hot pepper season will soon be over (at least in this part of the world), so make sure you don’t miss last moments…